1914 Drinks by Jacques Straub

DBINKS

85

Empress Functa,

2 crushed lumps sugar. 3 dashes Angostura bitters. 4 or 5 lumps of ice. 1 split champagne. Dress with fruit and put little mint on top. Add 2 thin slices of limes and serve.

Fish House Punch. ONE ONLY.

Juice of % lemon. % jigger rum. % jigger brandy.

1 dash peach brandy. % barspoonful sugar. Shake, strain into water goblet filled with fine ice. Dress with fruit. Fish House Punch. (Note: In the original recipe for the Fish House Punch, cider was used in place of champagne, and no water used.) Juice of 4 dozen lemons. 1% pounds granulated sugar. 1 pint Curasao. 1 pint Jamaica rum. 1 pint benedictine. 1 quart peach brandy. 4 quarts bourbon. Put above ingredients in a jug (not sealed) for about 10 days. Shake occasionally. Strain through cheesecloth and servo in punch bowL Add 1 quart champagne. 1 quart of sparkling water to about 3 quarts of the punch. Goodman Punch. % lime juice. % jigger sherry. % jiggor rye whiskey. V2 barspoon granulated sugar. Shake, strain into goblet. Dress with fruit. ' Harding Punch. 2 GALLONS. 1 quart St. Croix rum. 1 quart brandy. 1 quart imported champagne. % quart arrack. ' ' 1 quart peach brandy. ' V', i; .1, I "(lb

3 pounds granulated sugar. % pound green tea, steeped. 2 quarts ice water.